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Joelen's Tuna Casserole

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Member since 2006

Serves | Prep Time | Cook Time 15-20


2 tablespoons butter
1 small chopped onion
1 tablespoon minced garlic
8 ounces thinly sliced mushrooms
1 1/2 tablespoons flour
1 1/2 cups evaporated milk
1 chicken bouillon cube
1 1/2 cups frozen peas & carrots mix
3 (6oz) cans tuna, drained
1 tablespoon mayonnaise
1 tablespoon dijon mustard
garlic powder
onion powder
salt and pepper
2 cups croutons, crushed
1 cup shredded cheese, divided
2 cups dried elbow macaroni, cooked

In a large saucepan, melt butter.

Add onions, garlic and mushroom & brown.

Add flour & cook for 1-2 mins.

Slowly add milk and stir.

Add boullion cube & dissolve.

Add peas/carrots, tuna, mayo & mustard.

Add seasonings to taste.

Fold in cooked macaroni.

Stir in 1/2 of cheese.

Place in greased casserole dish.

Top with crushed croutons and remaining cheese.

Bake at 375 for 15-20 minutes.

Pairs Well With


Here's my Tuna Noodle Casserole recipe without the use of canned cream soups:


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